You're right about that! Next time, I'm taking her to McDonald's first and then the risotto can be her appertif! She did that with a salmon-artichoke-pesto pasta I made, too. Her plate looked like the serving dish, and when I set it out in the middle of the table, with two other plates for us, she said, "What are the additional plates for?"

Mind you, she weighs 102 pounds, soaking wet. _________________Outside of a dog, a book is man's best friend. Inside of a dog it's too dark to read.
Groucho Marx

Joined: 18 Oct 2004Posts: 1654Location: Within view of Elliot Bay, The Olympics and every ship in the Sound

Posted: Mon May 09, 2005 6:13 pm Post subject:

I have decided despite the warm weather I am making a porcini risitto tonight. I am pretending it is fall, maybe I will have some cider with dessert._________________"It's watery....and yet there's a smack of ham."

Nope, never added chocolate, but I've added mascarpone, which my Italian friends swear is added in Italy. By the way, I love that "mascarpone" comes from the Spanish "mas que bueno" which means more than good!_________________Outside of a dog, a book is man's best friend. Inside of a dog it's too dark to read.
Groucho Marx

You have converted me now and I am making the apple risotto on friday when it is my turn to cook at the club. Posted the menu today and so far have a lot of people coming in. Does this recipe double and triple well? Normal risotto (savoury type) can be multiplied easily, and in fact I never use a recipe for it as it is so easy. Friday I will be following the recipe which is a big deal for me. Will try not to take poetic licence with it and start changing ingredients.

Thank you for the tasty menu idea! Will let you know how it goes down with everyone._________________If you cannot feel your arteries hardening, eat more cheese. If you can, drink more red wine. Diet is just "die" with a "t" on the end. Exercise is walking into the kitchen.

Debbie: You're so welcome! I wouldn't call the Apple Risotto "sweet"; in Scandinavian cooking, fruit is used with savory dishes all the time. I think with the salt and chicken broth, it's a combination of Sweet/Savory.

Good luck with it! I've never attempted to double or triple any risotto recipe, because I've never had the need to do so. If you've had experience doing so, than I think it will work.

People will be knocked out by the apple risotto and sing you praises!_________________Outside of a dog, a book is man's best friend. Inside of a dog it's too dark to read.
Groucho Marx

I remember growing up around my Italian grandmother and watching her make risotto. She was from Northern Italy, so her tomato sauce was orange in color and my grandmother always added those canned mushrooms to her risotto.

Speaking of double or triple batches, my grandmother used to make it in the largest stock pot. I think it was a 24 quart monster. She used one or two of the large-size (24 Oz.) cans of Country Inn Chicken Broth.

Those Italians always thought big. When my grandfather built us a picnic table for our new yard (this was back in 1966), it was about 20 feet long and could seat about 14 people._________________' She says, 'I am the glamorous type.' I said, 'So what?'

I love the idea of a sweet risotto. When I make rice pudding, I cook it for a very long time so that it soaks up almost all the milk it's cooked in. I suppose that is similar to what Cornette is describing, though I usually make mine slightly less sweet than a dessert so I can have it for breakfast.

In terms of what I put in my risotto, I agree simple is best. I made it once with dry chorizo (thinking it was not a dried sausage) and ended up boiling the sausage to give it a consistency more like that of sausages I usually use. I then cooked the risotto in the sausage-water and added the sausages later on in the cooking. It was spicy and delicious._________________Don't forget the cannolis!

Joined: 18 Oct 2004Posts: 1654Location: Within view of Elliot Bay, The Olympics and every ship in the Sound

Posted: Tue May 10, 2005 4:44 pm Post subject:

My porcini risotto was so yummy. I drizzled a lot of truffle oil over the top, I was in heaven.
Sweet risottos are pretty common and used as a dessert or breakfast. The dish is infinitely versatile, you can really do anything with it._________________"It's watery....and yet there's a smack of ham."

When I make rice pudding, I cook it for a very long time so that it soaks up almost all the milk it's cooked in. I suppose that is similar to what Cornette is describing, though I usually make mine slightly less sweet than a dessert so I can have it for breakfast.

RICE PUDDING!!! My mother used to make a rice pudding with left-over rice. I would swear it was an Uncle Ben's recipe but I have never found it nor any other recipe as good. It had a brown skin on top: my favourite part! And it was always better the next morning: cold for breakfast.

Who has a good rice pudding recipe they'd like to share?_________________Life is too short to drink cheap wine.

I made risotto once. It was one of the more brutal cooking experiences ever! Everyone says how easy it is to make, but my memory is stirring the pot continously for 45 minutes, passing out at least twice from the heat, and then the end result was disappointing. I'd love to try again if it really is easy, but what's the secret everbody in the world knows but me?_________________The goal is to fit it all in.

Joined: 18 Oct 2004Posts: 1654Location: Within view of Elliot Bay, The Olympics and every ship in the Sound

Posted: Tue May 10, 2005 8:10 pm Post subject:

Chicago Bear,

Risotto should not take longer than 20 minutes once it is in the pot. First in a separate pot simmer 4 cups stock,and 1cup white wine until ready for use. Then heat up oil and add 1 onion diced and some garlic, then add 1 1/2 cups rice and sautee until the whole grain is opaque. Next add stock just a few ladles at a time barely covering the rice. Let it cook in between stirring gently so it won't stick, also keep it on medium heat. When it has almost soaked up all the stock it is done, you don't want it to be dry and sticky like regular rice. Turn heat low or off and stir in cheeses, herbs or what ever you come up with. Make sure you use a short grained rice such as Arborio. This is the most basic risotto you can make, once you master it you will be able to make anything. I really hope this was helpful._________________"It's watery....and yet there's a smack of ham."

OK, I'm willing to give it another try. Erin, thanks so much for the help. I was researching stuffed calamari last week, and the best recipe seemed to be one from Bobby Flay that had a couscous base. But maybe--if the risotto turns out to be tasty--I could use that to stuff the little guys. The stuffing doesn't really get cooked anymore since the calamari is either grilled or sauteed quickly at high heat._________________The goal is to fit it all in.